What Is The Process of Fried Onions?

Fried onions have become a popular seasoning and snack food in recent years, often found in fast food, snacks, and various pre-prepared dishes. So, what is the process of fried onions?

1. Raw Material Selection and Cleaning

The first step in producing fried onions is selecting high-quality, fresh onions. They must be whole, free of mold, and free of insects. After selection, the onions are initially cleaned to remove surface dirt and impurities. This cleaning process typically uses a bubble washer or spray washer to prevent surface damage.

2. Peeling and Slicing

After washing, the onions enter a peeling machine, where the outer, dry skin is quickly removed. After peeling, the onions are sliced into uniformly thick slices or strips using a slicer. The slices are typically between 1.5 and 3 mm thick. This consistent thickness ensures even heating and a consistent texture during frying.

3. Frying

This is the core step of the entire production process. Onions are quickly fried in oil at 160-180°C for anywhere from tens of seconds to several minutes. During the frying process, special attention must be paid to maintaining a stable oil temperature, avoiding excessively high or low temperatures, and maintaining a reasonable frying time. Frying for too short a time will result in a crispy texture, while frying for too long will result in burnt onions.

4. De-oiling and Cooling

After deep-frying, onions will have excess oil on them, so they need to be run through a de-oiler to remove the excess oil from the surface.

5. Seasoning and Toppings (Optional)

Some products season the cooled onion slices with salt, pepper, spices, or other seasonings.

The above describes the main production process for fried onions and the main fried onion equipment used. If you are interested, please contact us at 0086-15515573212